Ingredients
500 g (about 1 lb) silken tofu, 10 g each of rehydrated shiitake mushrooms, button mushrooms, pine nuts, cooked ham, and cooked chicken breast, 40 g shrimp, and an appropriate amount of broth.
Seasonings
Salt, cooking wine, broth, cornstarch, and oil, each to taste.
Instructions
1. Cut the shiitake mushrooms, button mushrooms, pine nuts, and cooked ham into small dice; peel the tofu, trim it neatly, slice it thinly, then chop it finely and place in a bowl—blanch with hot water to remove the beany flavor.
2. Place the pot over heat, pour in the broth, add the prepared ingredients, and stir continuously with a ladle. Add the seasonings, and when it comes to a boil, thicken with a cornstarch slurry, drizzle with oil, let it boil through once more, then remove from the pot.
3. Heat oil in a wok, quickly stir-fry the shrimp, splash in cooking wine, season to taste, then add to the tofu and serve.